About the Recipe

It needs no introduction as nearly everyone has their own secret recipe. However, it is in the beautiful region of Emilia Romagna and the city of Bologna, in the north of Italy where Bolognese sauce originated and, in this case, one could argue, the original recipe remains the best.

Bolognese sauce is just one reason Emilia-Romagna travel guides refer to the region as Italy's food bowl – that's good enough reason to visit, we think.

Method

1. To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.
2. When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes. Stir in the garlic and cook for 2 more minutes.
3. Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.
4. Partially cover and simmer for 4 hours, stirring often to prevent it sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.
5. If you find that the liquid is not reducing, remove the lid completely and make sure the sauce is bubbling. It may get messy.
6. When done, taste for seasoning and adjust to your taste.